As part of their activities in the Environmental microbiology and biotechnology group, researchers develop knowledge, know-how and innovative solutions in relation to the contamination of water, food and the environment by pathogenic microorganisms.
Food and water is regularly contaminated by microorganisms along the production chains. Recent outbreaks of food-borne and waterborne microbial infections highlight the increasing risk of microbial propagation in a globalized world. The research group is engaged in understanding the way these microorganisms interact with the matrices they encountered (water, air, food, soil, sediment,…) in order to precisely characterize the risk associated with food or water production and consumption, water-based recreational activities, water reuse in agriculture or cities.
The research group offer to private and public partners, among others:
Fighting microorganisms has become of paramount important in order to propose responses to the increasing microbial risk generated by the globalization. Researchers develop innovative decontamination processes for food-related or water-based businesses.
The research group offers to private or public partners:
On the other hand, researchers develop greener alternatives to classical treatments for water infrastructures, bottled water industry, food industry, hospitals,… using beneficial microorganisms (such as probiotics or microbial enzymes) to eliminate pathogenic microorganisms or chemical pollutants such as pharmaceuticals (antibiotics in particular), in wastewater or on building materials (polymers stainless steel, etc.).